Tropical chicken cutlets with pineapple

Ingredients:

• 600 g of minced chicken
• 2 small jalapeno peppers (green and red), seeded and chopped
• 2 cloves garlic, chopped
• 1/2 tsp ground allspice
• Coarse salt and freshly ground pepper
• 2.5 tbsp. vegetable oil
• 1 small red onion, finely chopped
• 1/4 teaspoon turmeric
• 1 cup long grain rice
• 1 cup frozen peas, defrosted
• 1.5 cups diced pineapple
• 1/4 cup chopped fresh cilantro

Preparation:

1. In a large bowl, combine the ground chicken, half the green jalapeño, half the garlic, allspice, 1/4 teaspoon salt, and black pepper to taste. Mix the ground chicken with your hands and form into four 1.5 cm thick oval patties. Place the patties on a serving platter, cover, and refrigerate until ready to use.
2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add half the red onion, the remaining green jalapeño, garlic, and turmeric and cook for 1 minute. Add the rice, 1/4 teaspoon salt, and 2 cups water. Bring to a boil, stir, and reduce to medium-low heat; cover and simmer until the rice is tender, about 15 minutes. Add the peas, but do not stir, cover, and let them steam.
3. Heat 1 tablespoon vegetable oil in a shallow nonstick skillet over medium-high heat. Add the patties and cook for 4 minutes per side, until firm.
4. Combine pineapple, cilantro, red jalapeño, remaining red onion, and 1/2 tablespoon vegetable oil in a bowl. Season with salt to taste.
5. Mix the rice and peas and season with salt and pepper. Serve with chicken cutlets and pineapple salsa.